Four Theories on the Origin of Liquor

When did liquor originate? Who started it? So far, the story is still inconsistent.

The word "Wan" already existed in Oracle Bone Inscriptions in Shang Dynasty. Huainanzi said: "The beauty of Wan Qing begins with Wan Lei".

A sentence from the Zhao Dynasty appeared in the literature of the Tang Dynasty. Li Zhao (AD 806) wrote "Supplement to National History", which said: "Wine will burn spring in the south of the sword" (in Tang Dynasty, wine was generally called "spring").

Another way of saying this is that it was introduced from abroad in the Yuan Dynasty (1271-1368). In Yuan Dynasty, China had convenient transportation, frequent exchanges and more cultural and technical exchanges with West Asia and Southeast Asia. Some people think that "Jicoo" liquor is distilled liquor, which was imported from India.

In other words, Li Mingzhen of Ming Dynasty (15 18- 1593) wrote in Compendium of Materia Medica: "Shaojiu is not an ancient law, it was created in Yuan Dynasty. The method uses strong liquor and inferior liquor vapor, and the drops are taken from the container. All rancid wines will do. Recently, only glutinous rice or millet or glutinous rice or barley was steamed, and it was steamed with retort for ten days. Clear as water, it tastes very rich, and it is covered with wine dew.

Another record of the origin of wine: righteous brewing. According to the pre-Qin classics such as Shiben, Lv Chunqiu and Warring States Policy, he was an official in charge of brewing in Xia and Yu Dynasties. According to legend, during the Xia and Yu Dynasties, Yidi invented wine making. The history book of the 2nd century BC> As the saying goes, "One brother makes wine".